New England Clam Chowder

Recipe 

• 1 dozen - Little neck or Mahogany clams
• 2 cups - water
• 1/2 stick - butter
• 1 medium - yellow onion (diced)
• 3 stalks - celery (diced)
• 2 - bay leaves
• 1 tsp - thyme
• 1/4 cup - all purpose flour
• 3 - medium potatoes (cut into small cubes)
• 1.5 cups - heavy whipping cream
• salt and pepper to taste 

Directions

• Clean the clams under cold water 
• Place the clams and 2 cups of water into a pot, bring to a boil and put the lid on
• After all of the clams have opened (6-7 minutes) remove the clams from the shells, RESERVE all of the water/brother the clams cooked in
• Dice up the clams into small pieces 
• Add the clams, bay leaves and potatoes into the clam broth, cover and simmer for 15 minutes
• Meanwhile, add the butter, onion, celery, thyme and saute' until the vegetables are tender
• Slowly add in flour until you have created a roux
• Add the roux mixture to the clams and potatoes.  Cook for 10-12 minutes until thickened
• Add heavy whipping cream, heat through
• Salt and pepper to taste

Serve with toasted baguette or oyster crackers